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Udon noodle soup with eggplant tempura
Udon noodle soup with eggplant tempura
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetarian noodles paired with crispy tempura.
Ingredients:
  • 270g pkt Organic Udon Noodles
  • 80g baby spinach leaves
  • 1L (4 cups) water
  • 500ml (2 cups) vegetable liquid stock
  • 80ml (1/3 cup) light soy sauce
  • 20.00 gm mirin seasoning
  • 40.00 gm caster sugar
  • 1/2 x 425g can baby corn, drained, halved lengthways
  • 75g (1/2 cup) plain flour
  • 1 egg, lightly whisked
  • 125ml (1/2 cup) iced water
  • Vegetable oil, to deep-fry
  • 1/2 (about 180g) eggplant, halved lengthways, cut into 5mm-thick slices
  • Long fresh red chilli, thinly sliced, to serve
Instructions:
  • Boil noodles in a large saucepan of water for 10 minutes until tender. Drain, rinse under cold water, and portion out into 4 bowls. Add spinach on top.
  • Simmer water, stock, soy sauce, mirin, and sugar in a large saucepan over medium-high heat. Add the corn and simmer for 1 minute, then cover to keep warm.
  • Combine flour, egg, and water in a bowl, mixing until just combined. Avoid over-mixing; the batter should be slightly lumpy.
  • Heat oil in a wok until it reaches 170C over medium-high heat (test readiness by ensuring a cube of bread turns golden in 20 seconds). Coat eggplant in batter, then fry in batches for 2 minutes until crispy and cooked through.
  • Divide the stock mixture into the bowls. Place the eggplant tempura on top and garnish with the chili.

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